Quinoa Spinach Salad

Salads make for a great meal especially during the hot Summer days. They are easy to prepare, healthy and can be very versatile. You can add a variety of ingredients in your salad, depending on the current fresh produce and what is available in your fridge/pantry.

The quinoa spinach salad has recently become one of my favourite salads. Besides the fact that quinoa is low in calories and low in fat, this salad nicely balances saltiness and sweetness together and is quite refreshing during these hot days.

Since this type of salad is more robust than a leafy salad and can be prepared in advance, it is great for work lunches and picnics. It is also great as a starter or as a side with meat dishes particularly during barbecues.

Ingredients: (for 2 servings)

150g quinoa

Bunch of fresh spinach

1 can of chick peas

50g dried cranberries

10 cherry tomatoes

1 red pepper

2 spring onions

For the dressing:

1tbsp honey

2tbsp olive oil

2tbsp lemon juice

lemon zest

3tbsp carob syrup

1tbsp balsamic vinegar

1tbsp dijon mustard

Salt & pepper

Method:

Cook the quinoa according to packet instructions. Set it aside to cool.

Blanche the spinach and cool it with cold water to prevent it from wilting too much.

Chop the spring onions and finely chop the pepper. Cut the cherry tomatoes in half. You can also use plum tomatoes and chop them into small cubes.

In a small glass jar, mix all the dressing ingredients together and shake them well to ensure that the honey and salt has dissolved completely.

Mix all of the salad ingredients together. When you are ready to serve, pour the dressing over the salad and mix well.